Depending on its place of origin and the variety of olives used, extra virgin olive oil has a wide range
of flavors and fragrances. The consumer should choose and purchase the type that best
suits his/her particular taste, as well as keeping in consideration the type of food it will be
used to prepare.
Extra virgin olive oil is like fine wine. Its taste and aroma can be easily distinguished by
the nose and the palate, then discussed and dissected.

When you buy olive oil, consider how you will use it, how it will enhance your cooking
style. For dipping and drizzling or for dishes such as salad, pasta, red meat or grilled
vegetables, you may opt for a full bodied, big flavored oil. Note the nose and background
flavor of the olive oil you choose, which can vary from tomato (typical of oils produced in
Sicily like Paradiso and Primo) to artichoke (oils from Tuscany and central regions of Italy like Bardi).